Sunday, September 11, 2016

Baked Pumpkin Stuffed French Toast

A delicious overnight French Toast dish.

One that everyone loves!

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I just had one of the best weekends one could have. It's like the weatherman knew I wanted to wear comfy leggings all weekend long and he delivered the perfect temps for it. The humidity left the air, the breeze was cool and minus the swarms of mosquitos {which kinda ruined our game watching on our deck} it was just awesome.

We spent Friday night watching our son's flag football practice and then headed to dinner with just two kids for once {our middle cherub had her first sleepover}. Saturday morning brought in cleaning and doing some rearranging in prep of friend's coming over that night to watch the big in-state rival game between Iowa and Iowa State.

I'm happy to report my Hawkeyes thumped the Cyclones.

And to wrap it all up on Sunday, the kids started Sunday School again, followed by church an easy lunch and naps for everyone.

It's a shame I didn't make a batch of this pumpkin stuffed french toast again this weekend, as the temps were right and our mornings were pretty lazy.

This version is no different. Although this time I crammed all things Fall into this dish; pumpkin, cream cheese, cinnamon and nutmeg.

And you know what's funny? I made this for a random Wednesday morning before school. I didn't wait for company or a lazy weekend morning, I just made it. Sometimes it's fun to surprise the kids on these mornings with something a bit more magical than their bowl of shredded wheat.

They loved it! All three of them. And since I made it all the day before it just had to bake in the oven while we were getting ready for school. When finished I wrapped up the leftovers and we reheated them the following morning therefore giving us two delicious, a bit over-the-top breakfasts two days in a row.

1. In a large bowl combine the eggs, half of the can of pumpkin and spices, then set aside.

2. On a cutting board cut the baguette into 1/2 in. thick slices.

3. In another bowl combine the cream cheese, remaining pumpkin and vanilla with a mixer until smooth. Gently add in the powdered sugar to combine.

4. Spray a 9x13 baking dish with cooking spray.

5. Take one slice of the baguette and spread with the cream cheese mixture. Take another baguette slice and place on top of the first slice, making a sandwich. Place in the greased dish. Continue "stuffing the sandwiches" and placing them into the dish.

6. Pour the egg mixture over the bread and then sprinkle with the brown sugar. Place in the fridge overnight.

7. Remove from the fridge 30 minutes prior to baking. Preheat the oven to 375 degrees. Bake uncovered for 40 minutes or until it's golden brown.